A Study on some Quality Criteria of White Pickled Cheese Produced from Milk Preserved by the Activation of Lactoperoxidase/ Thiocyanate/ Hydrogen Peroxide (LP) System (Turkish with English Abstract)

In this study, some quality criteria of White pickled cheeses produced from milks preserved by the activation of the LP system were investigated during the ripening period of 90 days. For this purpose, milks that contained 20:20 ppm (A) and 60:60 ppm (B) SCN-:H2O2 were stored at 30 oC. For the control (K) study one part of milk without addition of SCN-:H2O2 was stored at 4 oC for 6 hours. Afterwards, White cheeses were produced by using this milks. The amounts of SCN-:H2O2 that added to milks were determined by pre-experiments. Total dry matter, fat, fat in dry matter, salt, total nitrogen, soluble nitrogen and thiocyanate contents and titratable acidity (oSH), pH, ripening index, curd firmness values of cheeses were determined during the 1., 30., 60. and 90. days of storage. Organoleptic properties of these cheeses were examined during the 30., 60 and 90. days of storage. According to the results from analyses, for all parameters examined, differences between cheese samples K and A were not statistically significant (p>0.05). Although there was no statistically significant difference between cheese sample B and the others, in cheese sample B, titratable acidity, TN, WSN, ripening index and curd firmness values were lower than the others. As a result, it is found that, the use of milk preserved by the addition of 20:20 ppm SCN-:H2O2 is suitable for the production of White pickled cheese in view of technological processes and quality characteristics of the product, and its concluded that, despite the lack of some chemical properties of cheese, milks added with 60:60 ppm SCN-:H2O2 can also be used for the production of this kind of cheese. Bu çalışmada, LP sistemi aktivasyonu ile korunmuş sütlerden üretilen Beyaz peynirlerin bazı kalite özellikleri ve bunların 90 günlük olgunlaşma süresindeki değişimleri incelenmiştir. Bu amaçla, 20:20 ppm (A) ve 60:60 ppm (B) SCN-:H2O2 katılarak 30 oC’de; SCN-:H2O2 katılmadan (K) 4 oC’de 6 saat süreyle bekletilen sütlerden Beyaz peynir üretilmiştir. Sütlere katılan SCN-:H2O2 seviyeleri ön denemelerle belirlenmiştir. Beyaz peynirlerde olgunlaşma süresi boyunca 1., 30., 60., ve 90. günlerde toplam kurumadde, yağ, toplam kurumaddede yağ, tuz, toplam azot (TN), suda çözünen azot (SN) ve tiyosiyanat (SCN-), içerikleri ile titrasyon asitliği, pH, olgunlaşma indeksi ve pıhtı sıklığı değerleri belirlenmiştir. Peynirlerin duyusal özellikleri depolamanın 30., 60. ve 90. günlerinde incelenmiştir. Analiz sonuçlarına göre, incelenen ö